Before I became a southerner, I was an avocado and artichoke-eating California girl. While working as a teaching assistant in a GED program at Fort Ord, I received an early introduction to a southern staple: “Grits ‘n eggs.” 

Sort of.

You see, this was before I learned to speak southern.

Now, the “y’all,” and, “bless his heart,” spoken by our own 4’ 8” Georgia peach of a school secretary, were clearly understood – even by a westerner.

Since southern dishes were new to me – then, translating, “Grits ‘n eggs,” into a plate of food eluded my understanding. But our newly-wed secretary raved so much about the grits ‘n eggs she whipped up each morning for her hungry soldier husband, I thought I’d try it out.

Grits were an entirely new food group for me. Armed with instructions on what to look for in the store, I set out on how to, “fix me some grits ‘n eggs.” After scoring a bag of bonified grits, I was ready!

Bring water to a boil. Check.

Add grits and stir. Check.

Add salt as desired. Check.

What about the egg? The package said nothing about adding an egg, but I wanted grits ‘n eggs.

What’s a college educated girl going to do?

Add a couple eggs and stir!

Voila! Grits ‘n eggs!!!!

Unknowingly, I had just created my own hybrid version of “grits ‘n eggs” – even before hybrid was a word.

Not wanting to divulge my culinary ignorance, when our secretary asked how I liked these amazing “grits ‘n eggs,” I gave a tentative approval. Took me a while to learn the error of my ways through attentive listening and asking the right questions as to technique.

Like any true southerner – hey, I’ve been in the South for 40 years, so I’ve earned that label – the fine art of chopping up my over medium fried egg into my very separate serving of grits-on-the-same-plate is pure heaven – in a restaurant.

At home, I am basically a lazy cook, so I have learned to love my now named – “Fluffy Grits,” because only one pan is needed.

Lately, I’ve been kicking up nutritional and fiber values even more, and have added another acquired southern taste to the mix: Okra.

Not the breaded, deep-fried version. No, no. Plain slices of about 4-5 okra sautéed in my small pan with a bit of olive oil and seasoned with garlic salt until slightly browned.

Then I add my grits and water, stirring to make sure the grits are not clumping.

Next comes the egg. Stir/scramble the mixture until the egg is cooked.

Done and done. One pan.

“Grits ‘n eggs ‘n okra!”

My favorite breakfast. The fiber in the okra works wonders on the digestive system, and my day has one veggie in it all ready.

If you have an aversion to okra slime – fear not. Sauteed okra will not slime you.

Since stopping breaded and fried foods years ago, I have never looked back. Plain, sauteed okra is a delight – try seasoning them with a bit of Montreal Seasoning as a side dish to dinner …

Hmmm.

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In health-

Deidre